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Smoked Carne Seca Mexican Jerky. Snack Away! Chiles and Smoke

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Stir in the beer, soy sauce, the unseeded jalapeño, and the remaining 3/4 cup of lime juice. Step 2 Prepare the meat: Cut the beef into 1/4-inch-thick slices, either with or against the grain.

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Let excess drip off then place the meat in a shallow glass dish. Pour the remaining marinade over the top. Cover the bowl and refrigerate for 8-12 hours. Remove the meat from the marinade and pat dry with paper toweling. Place in a single layer in a dehydrator and dry for 5-6 hours or until done. Store the jerky in an airtight container.

Smoked Carne Seca Mexican Jerky Chiles and Smoke

This Mexican Heat Beef Jerky is made with spicy Serrano peppers and red pepper flakes to light your lips on fire and satisfy that spice craving. Original Post Date: Janurary 12th, 2016 *Recipe updated with more pictures and step by step instructions* Slicing The Meat When I remade this recipe I bought a couple of packs of already thin sliced beef top round from my local grocery store.

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Smoke. Place the strips of jerky on the grill grates of your smoker and cook for 2-3 hours (or up to 4-5 hours depending on the thickness of the beef). Your jerky is done when it reaches 165 degrees F measured with a meat thermometer. The meat should be slightly pliable without breaking when you bend it in half. Steam.

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Remove the fat cap and clean up any gristle, arteries, or silver skin that might be on the meat. partially freeze your meat to make it easier to slice. Once partially frozen, slice your meat very thinly against the grain. Try to keep your slices 1/8 of an inch (3mm) or slightly smaller.

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Instructions. Make the marinade. Combine all ingredients for the green chile lime marinade in a gallon sized zip top bag. Marinate the beef. Add the sliced beef to the marinade and massage to thoroughly coat the beef. Place the bag in the fridge and allow the beef to marinate for 8-24 hours. Preheat the smoker.

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Prepare the Beef. Remove the fat of 1.1 lbs of beef. Cut into long, narrow and thin strips; the beef with the one you worked. It is very important that the thickness of the strips is very thin, so the beef jerky is easier to chew. Sprinkle uniformly over the both sides of all the beef strips that were cut 1½ tablespoons of salt, until it has a.

Smoked Carne Seca Mexican Jerky Chiles and Smoke

In a large bowl, toss beef strips with garlic, black pepper, and salt until evenly coated. Line two rimmed baking sheets with wire racks. Arrange beef on wire racks in a single layer, making sure none of the pieces are touching. Place both baking sheets in the oven and let dry for 30 minutes. Flip beef slices and dry for 30 minutes longer.

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Moisten the meat with the lime juice. Mix the salt and chiles together and coat every slice of venison with it. Press the mixture into the meat. Let this set in the fridge for at least 8 hours and up to 3 days. Lay the meat out in one layer on the grates of a smoker or dehydrator.

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Instructions. Toast the dried chile in a hot skillet for about 30-40 seconds on each side to lightly toast it. Remove it from the pan and allow it to cool to room temp. Remove the stalk and seeds, and break it into manageable pieces. Place into a spice grinder and pulverize into powder.

Mexican Jerky Recipe

Try Mexican Jerky from Food.com. - 50957. Try Mexican Jerky from Food.com. - 50957. Recipes. Breakfast & Brunch Recipes Lunch Recipes Appetizers & Snack Recipes. 1 pound of jerky Nutrition information Advertisement. ingredients Units: US. 1 lb lean meat, thinly sliced ;

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Remove meat from the freezer and slice against the grain between ⅛" - ¼" in thickness. Add sliced beef to the mixture and marinate for 8-10 hours. After the meat has finished marinating, remove from refrigerator and pat dry with paper towels. Place slices on a baking sheet and insert a thermometer in the thickest slice.

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Then cooked and dried over very low heat until crispy and delicious. Unlike most jerkys, we do not add sugar, teriyaki and soy marinades. CASE OF LATIN BEEF JERKY - Buy Bulk and Save. $79.84. CHILE BEEF JERKY. $6.49.

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Directions. Toast the chile in a dry skillet over medium heat for about 30 seconds per side. Allow to cool to room temperature. Stem and seed the chile, then break the pod into pieces. Using a spice grinder, pulverize the chile to a fine powder. In a small bowl, combine the chile powder and salt.